Simple Side Salad

Your new added salad! It goes well with everything, complementing any dish. Includes homemade croutons (yes please!) and easy dressing!

why you’ll love this easy, simple side salad

• Goes with everything. This is just one of those side salads that is so easy to whip up, packed with maximum flavor, and will go well with everything (from chicken to pizzas to sandwiches to your favorite soups), balancing protein-rich main dishes with refreshing, crunchy, veggie-rich goodness.
• The recipe includes an all-purpose dressing. With only 5 ingredients, this simple all-purpose vinaigrette will be your favorite dressing for all your salads!
• It also works as an appetizer. Put it on, put it on! Add your desired protein (eg. grilled chicken or baked salmon) to turn it into an easy main dish.
• Salad to clean out the fridge. This is a great time to add any leftover vegetables and groceries like avocados, olives, celery, peppers, banana peppers, fruit, or anything else left in the fridge.
• The croutons are the best part. Homemade croutons are so crunchy, so garlicky and just so wonderful. That’s really the best part of this side salad—so good it’ll overshadow the main entree at dinner.

How to make a simple side dish

1. Make the croutons. Using stale, healthy, day-old leftover bread (such as ciabatta, baguette, or sourdough), toast the bread cubes in olive oil, parser, and garlic until golden. Avoid overcrowding sheet pan for a crisp finish.
2. Make the dressing. Mix all the ingredients for the dressing, storing in the refrigerator up to 1 week in advance. Always shake well before adding to the salad.
3. Assemble the salad. Toss everything together, starting with only half the dressing and adding more to taste if needed.
4. Serve. Serve immediately (preferably within 2 hours) with any main course to enhance your dinner – chicken, shrimps, steak, pork, pasta – all things.

Printing

A simple salad with a side dish

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Your new added salad! It goes well with everything, complementing any dish. Includes homemade croutons (yes please!) and easy dressing!

course Salad

kitchen American

Keyword easy salad recipe, easy side dish, easy side dish, simple salad

Time to prepare 15 minutes minutes

Cooking time 15 minutes minutes

Total time 30 minutes minutes

Portions 6 portions

Equipment

• Baking sheet

ingredients

For the croutons

• 3 tablespoons extra virgin olive oil
• 2 tablespoons chopped leaves of fresh parsley
• ½ teaspoon garlic powder
• Kosher salt and freshly ground black pepper to taste
• 4 cups ciabatta bread cubes, baguette or sourdough

For universal dressing

• ½ cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• ¾ teaspoon dried oregano
• ½ teaspoon garlic powder
• Kosher salt and freshly ground black pepper to taste

For salad

• 1 the head Romanian salad roughly chopped
• 1 cup halved cherry tomatoes
• 2 Persian cucumbers sliced
• 1 carrot grated
• ¼ a small onion thinly sliced
• ⅓ cup slivered toasted almonds
• ⅓ cup freshly grated Parmesan
• Kosher salt and freshly ground black pepper to taste

Instructions

For the croutons

• Preheat the oven to 400 degrees F.
• In a small bowl, whisk together olive oil, parsley, and garlic powder; season with salt and pepper to taste.
• Spread the bread cubes in a single layer on a baking sheet. Stir in the olive oil mixture and gently toss to combine. Place in oven and bake until crisp and golden, about 13-15 minutes; put aside

For universal dressing

• In a medium bowl, whisk olive oil, vinegar, Dijon, oregano, and garlic powder; season with salt and pepper to taste.

For salad

• To assemble the salad, place romaine in a large bowl; top with tomatoes, cucumbers, carrots, onions, almonds, parmesan and croutons. Pour half the dressing over the salad and gently toss to combine. Serve with remaining dressing, if desired.

video

Notes

• Romaine lettuce is best. Romaine is a hearty, fresh, hardy green that holds up very well to dressings. If you don’t have romaine lettuce, use iceberg lettuce or spring mix.
• Homemade croutons help a lot. Homemade croutons are a lot easier to make than you think, allowing you to repurpose old leftover bread, and are much tastier than store-bought croutons. They can also keep for at least 1 week when stored properly!
• Use a good quality tray. A durable tray is ideal for making homemade croutons – it will last for years with minimal wear and will help achieve even cooking and avoid warping at high temperatures.
• Prepare in advance. Save time by making the dressing up to 1 week in advance and preparing and dicing the vegetables 1-2 days in advance and storing them in airtight containers in the fridge.
• Bag mix is ​​a quick shortcut. Packaged salad mix is ​​pre-washed, pre-chopped greens, which conveniently cuts prep time even further.
• Cut to the same size. Cut all salad ingredients into equal-sized pieces for a consistent bite.
• Use extra virgin olive oil. High quality extra virgin olive oil is perfect for salad dressings for maximum flavor.
• Mix everything just before serving. Prevent wet greens! Toss the dressing just before serving, within 5-10 minutes to maintain a crisp texture, seasoning lightly with salt and pepper to taste.

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